Vietnamese dishes are generally light in nature, using very little oil, even in stir-fried foods. The Vietnamese like their foods as fat-free as possible. Therefore, Vietnamese food is well suited to today’s health-and diet-conscious diners. We use the freshest herbs and vegetables to provide the most authentic experience of Vietnamese cuisine. One herb used extensively in our cooking is lemongrass. This herb has a distinctive mild citrus flavor and is recognized for its ability in promoting health and wellness.
Briquette Menu - New Orleans Updated 6/23/2023
Menu and prices subject to change
INTRODUCTION
Caramelized Sea Scallops 15
Charred poblano butter, fried goat cheese grits
Lump Crabcake Napoleon 13
Grilled macque choux relish, wild roquette pistou
Flash Fried Oyster Rockefeller En Casserole 18
Herbsaint, spinach and arugula cream topped with fried oysters and sauce hollandaise
Oyster & Artichoke Pandowdy 18
Baked oysters and artichoke en casserole with a rich cream sauce topped with a blend of parmesan and toasted bread crumbs
Oysters Bienville En Casserole 18
Shrimp, pork belly, mushroom topping, garlic butter sauce
Steamed Prince Edward Mussels 16
Chardonnay cream, pommes frites, Dijon aioli
Ahi Poke 14
Yellowfin tuna, avocado, cucumber, seaweed salad, ginger ponzu sauce
SOUP
Creole Gumbo 10
Chef’s Soup Of The Evening MKT
Lump Crab Bisque, Louisiana Mirliton, Sherry Finish, Roe Garni 12
SALADS
Briquette Salad 9
Baby market greens, eggplant caviar, fresh goat cheese, petite tomatoes, choice of dressing
Kurubuta Pork Belly Salad 11
Living bibb lettuce, smoked blue cheese, candied Louisiana pecans, Creole mustard vinaigrette
House Cured Salmon Salad 12
Wild arugula, shaved fennel, crispy bacon, dill crème vinaigrette
Charred Kale Salad 10
Marinated white anchovies, grilled garlic baguette, Arbequina Romano vinaigrette
OFF THE GRILL
Visiting Whole Fish MKT
Charred poblano butter or a la puttanesca, bordelaise Yukon potatoes, purple fennel slaw
Alaskan Halibut Fillet 32
Heirloom potatoes, dijonnaise brussels sprouts, Chardonnay butter sauce
Florida Sword 30
Pork belly plantain mash, wilted market greens, jerked shrimp beurre noisette
Louisiana Redfish On The Half Shell 45
Charred lemon butter, Belle River crawfish relish, heirloom potatoes
Whole Branzino 28
Fennel slaw, lemon garlic aioli, olive and caper tapenade
Garlic And Rosemary Crusted Prime Ribeye 43
Baby arugula, hot house tomato, extra virgin olive oil
Pork Porterhouse 26
Bleu cheese crust, fig demi glace, baby green beans, pork belly plantain mash
Filet Mignon 45
Maitre D’ Butter, dauphinoise potatoes, dijonnaise brussels sprouts
OUT OF THE PAN
Roast Duckling Girod 29
Served with raspberry fig gastrique, braised Swiss chard and pork belly plantain mash
Blackened Redfish 30
Grilled Gulf shrimp, fried green tomatoes, fresh arugula, Chardonnay butter sauce
Crispy Skin Faroe Island Salmon 25
Gulf shrimp, crab and seaweed salad, sweet chili glazed butter, local jasmine rice
Snapper Ponchartrain 32
Lump crab meat, hollandaise, heirloom potatoes, baby green beans
District Tournedos 40
Pan seared filet medallions and sea scallops, Creole bordelaise sauce, griddled French bread, baby green beans
Lamb Shank Puttanesca 26
Traditional Sicilian tomato sauce, angel hair pasta, olive and caper tapenade
Shrimp Pasta Briquette 24
Mushrooms, tomatoes, arugula, pimentos, cream sauce
Chicken Panee Limone 22
Crispy breaded chicken breast, Lemon caper butter sauce, Angel Hair pasta
New Orleans Catfish Platter 24
Crispy fried Des Allemands catfish, rosemary fries, purple fennel slaw, house tartar sauce